Butterfly the chicken breasts all the way through so that you have 4 even chicken fillets. Add them to a bowl and coat them with olive oil and dried seasonings – thyme, garlic powder, black pepper, and salt.

Heat a large nonstick skillet over medium-high heat and cook the chicken for 3 minutes on each side until golden brown or until no longer pink in the center. Remove the chicken from the pan. Cut into slices after 5-10 minutes.

Turn the heat down to medium and add butter to the same pan.

Add the mushrooms and stir-fry until browned. Add onions and garlic and sauté for about 4-5 minutes until tender. Stir often so that the garlic doesn’t burn.

Add the chicken broth to the skillet and bring it to a boil. Then add the pasta and let it simmer for 12-15 minutes until al dente and the pasta has absorbed most of the liquid. Stir as needed, especially as the liquid is absorbed.

Once the pasta is al dente, stir in the cream cheese and parmesan cheese. Then stir in the chicken and season with salt and pepper to taste. Let the dish rest for 5 minutes before serving. Garnish with fresh parsley. Enjoy!